Name: Vendakkai Puli kuzhambu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Shallots (20-25); 10-12 cloves Garlic; 2 medium Tomato; 1/4 cup Coconut shredded; 250 gms Okra /vendakkai / bindi; 3-4 tbsp Oil; 1/2 Mustard; 1/4 Fenugreek / Methi seeds; few Coriander leaves; lemon sized Tamarind; 2 tsp Sambar powder; 1 tsp Chili powder; 1 tsp Coriander powder; 1/4 Turmeric

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Vendakkai Puli kuzhambu recipe / puli kuzhambu recipes / Kuzhambu/ Tamarind gravy recipes with detailed step by step photos. Puli kuzhambu is very popular curry / gravy recipe in tamilnadu. This is tamarind based curry. There are varieties of kuzhambu in tamil cuisine and there are different ways to prepare it. This is tangy gravy and this puli kuzhambu is perfect for lunch with white rice. You can add any vegetable to it like vendakkai (okra), bitter gurad, turkey berry, brinjal and many. And you should not add vegetables like carrots and beetroots. In our house we love this Vendakkai puli kuzhambu and i make regularly.

Egg roast recipe, https://hattyfoods.com/chicken-roast-recipe-kerala-chicken-roast-how-to-make-chicken-roast/

Vendakkai Puli kuzhambu — Egg roast recipe

prawns masala, Vendakkai Puli kuzhambu — Rajma recipe

This puli kuzhambu is very simple and easy to make. Thre are many ways to make puli kuzhambu like with coconut without coconut. Today i made it with coconut and this tastes delicious with white rice. Plain rice with Puli kuzhambu and papad/appalam are the best comfort food and yummy meals.

Shallots(chinna vengayam) taste too good for this recipe and gives that authentic taste but if it is not available you can use regular big onions

Please visit all my other side dish recipe in my blog.

Vendakkai Puli kuzhambu

hattyfoods

– In kadai heat some oil and add peeled garlic and shallots / onion and saute it till it turns translucent

– Then add Curry leaves and tomato and cook till they are soft

– Then add grated coconut and Mix well and switch of the flame

– Once the mixture cool downs add this to blender jar with some water

– Blend it to Smooth paste

– In the same kadai heat some oil and add okra/vendakkai and fry them till they done

– To the same oil add mustard and methi seeds and once it crackle add sambar powder, chili powder,coriander powder and turmeric and saute them quickly in low flame

– To this add ground paste and mix it with the masala

– Now add extracted tamarind juice, Fried okra/vendakkai and salt and stir well then cover and cook for 10 minutes

– Finally add Coriander leaves and switch of the flame

– Serve it hot with rice

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Side Dish

Cuisine Indian

Ingredients

1 cup Shallots (20-25)
10-12 cloves Garlic
2 medium Tomato
1/4 cup Coconut shredded
250 gms Okra /vendakkai / bindi
3-4 tbsp Oil
1/2 Mustard
1/4 Fenugreek / Methi seeds
few Coriander leaves
lemon sized Tamarind

Masalas

2 tsp Sambar powder
1 tsp Chili powder
1 tsp Coriander powder
1/4 Turmeric

Instructions

Soak the tamarind in hot warm for 30 minutes and extract the juice
In kadai heat some oil and add peeled garlic and shallots / onion and saute it till it turns translucent
Then add Curry leaves and tomato and cook till they are soft
Then add grated coconut and Mix well and switch of the flame
Once the mixture cool downs add this to blender jar with some water
Blend it to Smooth paste
In the same kadai heat some oil and add okra/vendakkai and fry them till they done
To the same oil add mustard and methi seeds and once it crackle add sambar powder, chili powder,coriander powder and turmeric and saute them quickly in low flame
To this add ground paste and mix it with the masala
Now add extracted tamarind juice, Fried okra/vendakkai and salt and stir well then cover and cook for 10 minutes
Finally add Coriander leaves and switch of the flame
Serve it hot with rice